Chocolate croissants

Name: Chocolate croissants
Ingredients: 400 g puff pastry; 10 g flour; 100 g milk chocolate; 1 egg; 15 ml milk; 20 g icing sugar (optional)

Dessert - Chocolate croissants by Artemisa M. - Recipia

Chocolate croissants made with puff pastry bake at 180°C, with layers that brown at the edges. The chocolate stays soft inside, and the rolled triangles look like pastry horns, only bigger and with the filling showing. I wait for the puff pastry to soften enough to roll out, but not stick to the counter. Prep: 20 minutes. Cook: 20 minutes. Rest: 0 minutes. Total time: 40 minutes. Servings: 8. About 290 kcal and 6 g protein per serving.

Ingredients

400 g puff pastry
10 g flour
100 g milk chocolate
1 egg
15 ml milk
20 g icing sugar (optional)

Preparation

1. Leave the puff pastry at room temperature until soft enough to shape. Sprinkle flour on the counter and roll the dough out a little with a rolling pin. 2. Cut the dough into 8 triangles. Place a square of chocolate at the base of each one and roll towards the tip. 3. Place the croissants on a baking tray lined with baking paper. Beat the egg with the milk and brush them with the mixture. 4. Bake in a preheated oven at 180°C for 20 minutes, until golden. 5. Dust with icing sugar, if you like.

Notes

They keep in an airtight container for up to 3 days, although the layers soften. You can replace the milk chocolate with 100 g of dark chocolate; regular puff pastry contains gluten, and the egg and milk chocolate add egg and dairy. Choose plain puff pastry, with no filling. The thinnest pastry browns faster, so check the edges from minute 15. If you're making a double batch, keep the second sheet chilled while you work on the first. I'd serve them with a cup of milk, much as I would a chocolate crepe.